And while you’re over there, you can take a look at the little guest post I put together discussing a bunch of different ways to use up preserved lemon, including links to various favorite recipes around the web. So, use up that fermented salty goodness just in time to put up this year’s batch!

The restaurant i work at does its preserved lemons with 75% salt 25% sugar. We use preserved lemons in a lot of sauces. The juice is something wonderful as well. One of the cooks likes to use the juice in a vinaigrette for family meal.